Where I Go Out

"This generic-looking strip mall outpost slings some of the best jerk and West Indies food around. Their jerk chicken is a perfectly balanced blend of heat and robust Jamaican spices. The fall-off-the-bone oxtail with large, soft butterbeans also rocks the house. Tip: Order the chicken with rice and peas with extra 'gravy.'"

"The sloppy, finger-licking burgers are especially tasty at this old-school burger joint. The double cheeseburger is made of freshly ground chuck, and comes with griddled onions and hand-cut fries. My only regret is that he’s closed on Mondays, my day off!"

"These light, powdered sugar clouds are super tasty before hunkering down for a hearty N’awlins-style breakfast, especially one that involves a pork product and pickled vegetables. These are available on their weekend brunch menu."

"It will never cease to inspire us- taking earthy ingredients, and turning them into something elegant and delicious: the ingredient of the moment? Rhubarb. Perhaps woody at first, but with a little prep, refreshing and tart; a perfect match for this Spring's poached duck foie gras. hudsonvalleyfoiegras"